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Soft Spiced Honey Sugar Cookies

Soft Spiced Honey Sugar Cookies

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Soft, tender honey cookies warmly flavored with cinnamon and ginger, then rolled in sugar for a delicate sparkling outside and a moist center.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 to 30 cookies
Course: Bars & Pastries, Cookies
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour (330 g)
  • 2 tsp baking powder (8 g)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp fine salt
  • 1 large egg
  • 1 cup granulated sugar (200 g)
  • 3/4 cup oil (180 mL)
  • 1/2 cup honey (about 170 g)
  • 1 tsp vanilla extract (5 mL)
  • about 1/2 cup granulated or coarse sugar (for rolling, as needed)

Equipment

  • 2 mixing bowls
  • whisk
  • Rubber spatula or wooden spoon
  • Cookie scoop or tablespoon
  • Shallow bowl for rolling sugar
  • Parchment-lined baking sheets
  • Wire cooling rack

Method
 

  1. Preheat the oven. Heat to 350°F / 175°C. Line two baking sheets with parchment paper.
  2. Mix the dry ingredients. Whisk together the flour, baking powder, cinnamon, ginger, and salt.
  3. Beat egg and sugar. In a large bowl, beat the egg and 1 cup sugar for about 1-2 minutes, until slightly lighter and creamy.
  4. Add the oil. Pour in the oil gradually and mix until fully incorporated.
  5. Add honey and vanilla. Mix until smooth and evenly combined.
  6. Add the dry ingredients. Stir in the flour mixture only until a soft dough forms.
  7. Check the dough. The dough should be soft and somewhat sticky. Do not automatically add extra flour.
  8. Prepare rolling sugar. Place about 1/2 cup sugar in a shallow bowl.
  9. Portion. Scoop about 1 Tbsp dough per cookie.
  10. Shape. Gently roll into balls. If the dough is too sticky, lightly dampen your hands or chill the dough for 15-20 minutes.
  11. Coat. Roll each ball completely in sugar.
  12. Arrange. Place about 2 inches apart on the prepared baking sheets.
  13. Flatten lightly. Press each ball down just a little with your fingertips.
  14. Bake. Bake for 11-12 minutes.
  15. Check for doneness. The edges should look set, the tops should be slightly puffed, and the centers should still look soft. The bottoms should be only lightly golden.
  16. Do not overbake. Remove the cookies before they become deeply browned.
  17. Cool on the pan. Let them sit on the baking sheet for 3-5 minutes.
  18. Finish cooling. Transfer to a wire rack.

Notes

Make Ahead, Storage & Freezing
  • Make ahead: The dough can be prepared several hours ahead and refrigerated. Let it soften slightly if it becomes too firm to scoop.
  • Room temperature: Store baked cookies airtight for about 4-5 days.
  • Freezer: Freeze completely cooled cookies for up to 2-3 months.
Bubby's Tip
Take these out while the center still looks soft. Honey keeps cookies moist, and those last few minutes of setting happen on the hot pan. Waiting for them to look completely baked in the oven is how a soft honey cookie turns dry.

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